Weird Chicken –

by

Weird Chicken –

1 boneless chicken breast or equivalent
1 Tbs olive oil
1 Tbs butter
1/2 tsp tarragon
1/2 cup wine of choice
salt
pepper
1/2 cup rice
1/2 cup water
1/2 cup beef or chicken stock or broth
1 cup green veggies of choice (broccoli is good)

Combine rice, water, broth, bring to a boil, cover, reduce heat and simmer for 20 minutes. Let rest for 10 minutes.

Blanch the veggies if fresh. If the veggies are frozen cook for the package time. Drain and set aside.

{Herself Sez: If it’s green beans, you may want to cook a little longer than package time – in my opinion.}

Chunk chicken into bite-sized pieces, salt and pepper to taste. Sauté chicken in olive oil and butter. Remove chicken from pan, deglaze with wine. Add tarragon and veggies. Sauté until warm, add rice and chicken and heat thoroughly. If the sauce is too thick thin with a small amount of broth.

{Herself Sez: I LOVE chicken. This love affair with clucks began when I was very small and my little Gam (grandmother) would make fried chicken, rice and gravy, salad, and a veggie (frequently southern-style green beans) nearly every Sunday for dinner. Yummm! I’ve been trying to duplicate her recipes for over 40 years. One of these days, I might make it. But I’ll eat chicken from nearly any recipe -except chitlins. (NO, we do NOT pronounce it “chitterlings.”) Tried ’em, didn’t like ’em. Don’t like calamari for the same reason – rubbery, little flavor. So when the Ol’ Curmudgeon comes up with a new chicken recipe, I’m all nose and mouth – the smell, the taste! This one is a great recipe, and is excellent for those times you are short on time. It takes less time to do this than it does to read the recipe and cognitively process it. Really!}

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